Instructions

1 Sauté the bacon, onion, garlic and thyme in olive oil in a large saucepan over a moderate heat for 10 minutes, until lightly browned. Add the rice and cook briefly.
2 Pour in the wine and simmer until absorbed, then add the stock one ladle at a time, cooking until absorbed before adding the next ladle. Stir in the peas and parmesan, season with salt and pepper, then set aside to cool.
3 Form into walnut-sized balls then dust with flour. Dip in egg, then coat with breadcrumbs. Fry in hot (180°C) vegetable oil for 2 minutes, until golden and crisp. Drain on kitchen paper, then serve.